Apricot jam is as easy as chopping dried fruit, mixing it with sugar and water, and heating it until it has tuned to jam! It is always cheaper than buying it already made and only takes about half an hour. I love apricot jam in hamantaschen cookies, on toast, or as a cake filling. It also works well to sweeten sauces when making things like stir fry, and makes a great addition to a vegan cheese board. With so many uses, and with it taking so little time to whip up a batch of this deliciously easy jam, what are you waiting for?

INGREDIETS:

1 cup dried apricots, chopped

1 cup sugar

2 cups water

1 tablespoon lemon juice

pinch of salt

INSTRUCTION:

Chop the apricots as finely as you can get them with a good, sharp knife.

Add the apricots, and remaining ingredients to a medium sized sauce pan over medium heat.

Once the water begins to simmer, reduce the heat to low.

Allow the mixture to simmer for around 30 minutes, stirring regularly. The Apricots will begin to break down, the liquid will cook out, and you should begin to get a thick, and sticky jam that will stick to the back of a spoon without sliding off.

Once the jam thickened, transfer to a mason jar and store in the fridge for several weeks.